Garlic Alfredo Sauce

*Makes about 2 cups of sauce

2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces
1 cup milk
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
prepared pasta of your choice, hot and just waiting for the sauce

In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.

Rich Mint Cocoa

2 cans (12 fluid ounces each)Evaporated Milk
1 2/3 cups (10-ounce package)Dark Chocolate & Mint Morsels
1 cup water
1 teaspoon vanilla extract

Topping suggestions: whipped cream and Baking Cocoa

HEAT evaporated milk, morsels and water in medium, heavy-duty saucepan over medium-low heat, stirring frequently, until hot (do not boil). Remove from heat. Stir in liqueur and vanilla extract.
POUR into ten 4-ounce demitasse cups or five mugs. Top with whipped cream and dusting of cocoa.

Serves
Makes 10 1/2-cup servings

Pumpkin and Sausage Manicotti

16 uncooked manicotti pasta shells
1 lb bulk Italian pork sausage
2 large cloves garlic, finely chopped
2 tablespoons finely chopped fresh sage leaves
1 egg
1 container (15 oz) part-skim ricotta cheese
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup shredded Parmesan cheese
1/2 teaspoon freshly ground pepper
2 cups shredded Italian cheese blend or mozzarella cheese (8 oz)
3 cups Alfredo pasta sauce (from two 16-oz jars)
Fresh sage leaves, if desired

Heat oven to 350°F. Cook and drain pasta shells as directed on package, using minimum cook time. Meanwhile, in 12-inch skillet, cook sausage, garlic and 1 tablespoon of the chopped sage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.

In medium bowl, beat egg. Stir in ricotta cheese, pumpkin, Parmesan cheese, pepper, 1 cup of the Italian cheese, remaining 1 tablespoon chopped sage and the sausage.

Spread 1 cup of the Alfredo sauce in ungreased 13x9-inch (3-quart) glass baking dish. Fill pasta shells with sausage mixture. Arrange stuffed shells over sauce in dish. Pour remaining 2 cups of the Alfredo sauce evenly over shells.

Cover; bake 30 to 35 minutes or until hot. Uncover; top with remaining 1 cup Italian cheese. Bake 5 to 10 minutes longer or until cheese is melted. Garnish with sage leaves.

Chorizo and Egg Stuffed Bell Peppers

1/2 lb Mexican chorizo
1/2 small onion, chopped
2 garlic cloves, minced
6 eggs
1/4 cup whole milk
1/2 cup shredded mozzarella cheese
handful of fresh parsley, chopped
3 bell peppers, tops cut and seeded
salt and pepper to taste


1.Pre-heat oven to 350°F.
2.Cook chorizo in a large skillet until it starts to brown.
3.Add onion and garlic and mix very well. Cook for about 3 minutes.
4.In a bowl whisk eggs, milk, cheese, parsley, salt and pepper.
5.Add chorizo to the bowl and mix well.
6.Pour mixture in the bell peppers and place them in a shallow baking dish.
7.Bake for 35-40 minutes or until the eggs are thoroughly cooked.

Jimmy's Pineapple Teryaki Sauce

1/2 c oil
1/2 c brown sugar
1/2 c low sodium soy sauce
2 T minced garlic
1 c juice from can of pineapple (heavy syrup type)
1 T ground ginger
2t molasses
3/4 c pineapple chunks, pureed
1/4 c water
2 T corn starch

Add the first 8 ingredients to a pot and bring to a boil, stirring occasionally so it doesn't burn to the bottom.
Mix the corn starch into the water. Once the first ingredients come to a boil add in the cornstarch. Reduce heat and stir constantly. Allow to reduce to the thickness you desire.
Marinade whatever you'd like in it and enjoy!

S'mores Cheesecake

Crust
1 1/4cups graham cracker crumbs
3tablespoons granulated sugar
1/4cup plus 2 tablespoons butter, melted

Cheesecake
3packages (8 oz each) cream cheese, softened
1cup packed light brown sugar
1/3cup marshmallow creme
1tablespoon vanilla
4eggs
1/4teaspoon ground cinnamon
1cup milk chocolate chips (6 oz)Topping
1cup milk chocolate chips (6 oz)
1/4cup whipping (heavy) cream

Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.

In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.

In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.

Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.

In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.

Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.

Lobster Roll with Dill Mayo

•2 hot dog buns
•Butter
•1/4 cup mayonnaise
•1/8 cup dill juice from you pickle jar
•1 pound cooked lobster meat cut in 1/4-inch chunks
•1 stick celery (finely diced)
•Salt and pepper
•Lemon wedges for serving

1. Split the hot dog buns and spread thinly with butter, both on the outside and inside. Toast in frying pan on each side.

2. Combine the mayonnaise with the dill. Add lobster and celery.

3. Season to taste with salt and pepper.

4. Pile high on the toasted hot dog buns and serve with lemon wedges.